1. The Incredible Edible Egg

2. The parts of the egg…… shell thin albumen thick albumen
Vitelline(yolk) membrane
germinal
disk
yolk
chalaza
Inner shell membrane
air cell
outer shell membrane

3. Sources of Eggs Commercial Direct from the farm Pastured Free-range
Cage-free
Organic

4. An eggs nutritional value is affected by how the chicken was raised.
Industrial laying hens are raised in cages. They are fed only grain that results in their eggs having a lower nutritional value. They must also be given antibiotics because of their crowded, unnatural environment.

5. An eggs nutritional value is affected by how the chicken was raised.
Cage free eggs come from hens that are allowed to roam free inside a barn. The hens are less stressed than caged hens which increases the nutritional value of their eggs. They may receive antibiotics in their feed

6. An eggs nutritional value is affected by how the chicken was raised.
Pastured and free-range chicken eggs are from chickens who go outside and roam free. Their diet also includes bugs/worms (protein) and grass/seeds (vitamins and minerals) which increase the nutritional value of the egg. They do not receive antibiotics.
Organic – means the chickens were not fed any antibiotics or other chemicals

7. Shell Color
Is determined by the breed of the chicken which laid the egg.
Does not determine nutritional value.

8. Eggs are a Nutrient-dense Food
Which means that eggs have high amounts of nutrients for the amount of calories they provide:
Complete Protein
Vitamins A, D, and riboflavin (B2)
Iron
Fat

9. Grading
Indicated inner quality of the egg Grade AA Grade A Grade B

10. Uses of Egg Grades
AA – used mostly in restaurants in recipes that required the egg to hold its shape when broken from the shell.
A – most common grade available in grocery stores
B – known as “breakers” because they are used in commercially processed food products

11. Most recipes are formulated for using large eggs
Size
Eggs are “sized” according to how much they weigh.
Peewee - < 42 grams
Small – grams
Medium – grams
Large – grams
Extra large – grams
Jumbo – more than 69 grams
Most recipes are formulated for using large eggs

12. Storing Eggs
In their ORIGINAL CARTON in the refrigerator. (The cardboard helps block unwanted odors and flavors from seeping into the egg. It also helps them retain their moisture.) Eggs are stored broad end up
How long can eggs be stored?
In the shell: 2 -3 weeks
Open, raw eggs: 2 days
Cooked: 2-3 days

13. Freezing Eggs Cooked whole eggs do not freeze well

14. To Wash or Not to Wash?
Commercial eggs do not need to be washed. This was done as part of their processing.
Eggs direct from the farm may need to be washed. Check with the farmer about how the eggs are washed and decide.
Best to wash just before using to maintain protective coating.

15. Cooking Eggs
Should be cooked using low to moderate heat for the least amount of time possible.
Eggs become tough and discolored (green around the yolk) if overcooked.
When cooked, eggs coagulate which means they turn from a liquid to a solid

16. Cooking Eggs
Whole eggs in the shell can not be cooked in the microwave. They will explode/burst.
Whole yolks will explode too if not pierced.

17. Ways that eggs can be prepared:
Soft cooked
Hard Cooked
Fried
Poached
Scrambled

18. Ways that eggs can be prepared:
Omelet
Baked or shirred
Frittata
Egg Fu Yung
Eggs Benedict

19. Ways that eggs can be prepared:
Quiche
Deviled
Soufflé
Meringue

20. How to Make a Hard-cooked Egg…
Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs.
Cover the pan. Bring the water to a boil. Turn off the heat and allow the eggs to sit in the boiled water for minutes.
Drain and quickly cool eggs with cold running water. This makes them easier to peel
Gently tap the eggs to crack the shell, and peel

21. Using Eggs in Recipes
List the five functions of eggs and give an example of a food product that they perform that function in:
FUNCTION FOOD PRODUCT
-Binder Meat Loaf
-Crab cakes
Makes ingredients stick together

22. Using Eggs in Recipes FUNCTION FOOD PRODUCT Thickener Pudding
Pumpkin Pie
Coating Breaded Chicken
Brush on bread
increase the viscosity of a solution or liquid/solid mixture
To cover food with a "coating" that can be wet

23. Using eggs in recipes FUNCTION FOOD PRODUCT Leavening Angel Food Cake
Agent Meringue Forgotten Cookie
Emulsifier Mayonnaise
Hollandaise Sauce
Give food a light, airy texture.
Keep two liquids that would separate combined (ex. Oil and vinegar)

24. Using Egg whites in REcipes

25. SEPARATING Egg Whites
Start with cold eggs, using 3 containers: A liquid measuring cup to separate into, a bowl to hold the yolks and another bowl to hold the SUCCESSFULLY separated whites.
A SPECK of yolk in the whites will keep them from beating to full volume.

26. Foamy Stage Beat egg whites on high speed of electric mixer
Allow egg whites to come to room temperature in order to have them reach their fullest volume
Beat egg whites on high speed of electric mixer
Beaten eggs are “foamy” once they start turning white in color and are full of bubbles.

27. Soft Peak Stage
Beaten eggs are at “soft peak” stage when the mixer is stopped, lifted from the egg whites and the peak that forms stands up and then falls over.

28. Stiff Peak Stage
Beaten eggs are at “stiff peak” stage when the mixer is stopped, lifted from the egg whites and the peak that forms stands up and no longer falls over.

29. Adding Egg Whites to Recipes
When adding ingredients to beaten egg whites or beaten egg whites to another mixture, use a rubber scraper and FOLD them in gently.

30. Weeping Egg White
Liquid forms between meringue and pie filling; also drops on top of meringue
Caused by differences between temperature

31. References